Monday Night Meatballs

I dedicate this post to my son, who survived every Monday night's meal,  while I strived to mimic my mother in law's wonderful Italian meatballs.  I'm sure it wasn't every week we had meatballs, but it sure seemed like it.  And, it was always on Monday night to seemingly coincide with football!   Hubby didn't mind as he pretty much grew up eating these little round morsels!  He would stand by his mom as she made them and sneak a few before she hid them for Sunday's dinner with the rest of the family.

I admit they are great but trying to replicate them was a difficult process.  I can't tell you how many batches I made that "weren't right".  Why didn't I ask for the recipe?  I actually stood with her in my kitchen as she made them.  (But they never turn out the same)  After many years we found out that she put garlic in the recipe.  And last week she confessed that she "sometimes" put breadcrumbs in them, too.  So, as the ingredients "leaked out" over the years, I finally came to the conclusion that I would make them the way I knew how, and that was going to be my recipe, period!  Thanks, Rina, for all the inspiration.  I think I've mastered your meatballs!

If you have a big family, you may want to double or triple this recipe.  They disappear quickly.  Makes about 20-24 meatballs.

Ingredients:

1 lb ground beef

1/2 - 3/4 cup grated Parmesan or Roman cheese

1 hamburger bun or French bread (wet the bread, squeeze the water out and crumble)

1 egg

2 garlic cloves, minced

1 small handful chopped  fresh Italian parsley

1 small handful chopped fresh basil

Mix the above, shape into balls, slightly larger than a walnut size.  Pour a little olive oil in a large 12 inch skillet and place the meatballs into the pan, turning as they brown.  When the meatballs are done you can put them into sauce or eat them plain.

I like the old saying, "Life is what you make it."  That applies to meatballs making, also!

Tropical Bread Pudding

As I went on my long walk this morning, I couldn't help but notice the telltale signs of summer coming to an end.  Fall is right around the corner.  The aspen trees around the neighborhood have begun to change colors.  My mums are blooming and this year the sedum plants are starting their "blush" earlier than usual.  Perhaps we're poised for another long cold, snowy winter.  It's almost time for heartier soups and stews, but until  the snow flies, I refuse to give up those tropical summer flavors.

I'm a big fan of bread pudding and have a few recipes up my sleeve for the colder months.  Bread pudding is one of those comfort foods like mac and cheese and heartier soups.  To lighten this one up,  I used pineapple, coconut milk and Hawaiian sweet bread as a base.  It turned out surprisingly well! 

Ingredients:

4 cups Hawaiian sweet bread, cubed (You can use French bread, too)

2 cups cut up fresh pineapple

1/2 c lite coconut milk

1/4 c sugar

1/2 cup shredded coconut

1/2 tsp cardamon

1 tsp vanilla

1/2 tsp cinnamon

3 eggs, beaten

1/4 c pecans

2 Tbsp brown sugar

Preheat oven to 350. (375 for high altitude)

In a large bowl add the bread,  pineapple, coconut, sugar and coconut milk.  Stir and let it sit for about 20 minutes.  Then add the cardamon, vanilla, and cinnamon to the beaten eggs in a separate small bowl.  After stirring the egg mixture, add it to the bread mixture, add the nuts (optional) and pour it into an 11 x 7 glass pan that has been "pan sprayed".  Sprinkle the brown sugar on top and bake until firm - about 45 minutes.

Broccoli Slaw Delight

For many years cole slaw was a "turnoff" for me.  Why, you ask?  My first job was at a Kentucky Fried Chicken where I made and mixed the Colonel's wonderful side dish.  In my fashionable long food service gloves and long blond hair wrapped in a bun, I would literally dive into a large vat (looked like a large plastic trash can) and pour the secret dressing into bags and bags of cabbage.

I also prepared the mashed potatoes in a huge commercial mixer.  If you added the liquid first, and turned the machine on, the ingredients would whirl across the room and spatter anyone standing within a few feet of it.  And gravy making was another story...what a greasy mess!   When the main cook called in sick I was called upon to operate the commercial pressure cookers filled with loads of grease and skin scalding chicken.  Not my favorite!  My boss told me that if the timer went off,  you  had better release the pressure or it would explode sending grease and chicken everywhere!   What you do to pay the bills!   But my faithful cat , at the time, was always eager to greet me every evening, as I wreaked of chicken.  We both lived on a steady diet of chicken and cole slaw!

This cole slaw rendition has shredded broccoli but you can use regular cabbage.  It's a nice change from salad.

Ingredients:

3 cups broccoli slaw or shredded cabbage

1/4 c sliced almonds

1/4 c raisins

1 tsp ginger zest

For the dressing:

1/2 cup mayonnaise

1 tsp roasted garlic flavored vinegar

1 tsp horseradish mustard

1 tsp sugar

Make the dressing and reserve.  In a bowl add the 4 main ingredients, add the dressing and mix well.  Refrigerate for an hour or so.  This is great for that end of summer barbecue!  Serves about 4 people but can easily be doubled or tripled...do the math!

The Big Reveal - Kitchen Remodel

I find myself admiring my "new kitchen" from every angle and I love what I see!   The smooth sparkly granite mesmerizes me.  I can't believe its finished and all within 3 weeks, and mostly without a hitch.  The crew at Sierra Homes was amazing!  Our painter pretty much "hangs the moon".  He had quite a job transforming our sturdy oak cabinets.  My dad and his friend, Bud built these cabinets to last.  I struggled with the idea of painting over them, but to me, I'm preserving them for many more years to come!

With the addition of a gas cook top, I'm learning to cook all over again!  I haven't used gas since my first place when I was 18. (Just a few years ago!) So far I haven't burnt anything.  I needed to read the manual on how to microwave a potato last night.  It's fairly hi-tech, you know! It has buttons for the most frequently microwaved items, like popcorn, reheating, and potatoes.

Almost everything removed from drawers and cupboards during the remodel has been put back.  Just don't go into the extra bedroom!  That's a "holding" area for garage sale items and junk drawer "stuff".  As Scarlet O'Hara said, "Fiddle dee dee, tomorrow's another day".  I'll get to it later!

Again, I want to thank everyone, friends and family who helped us out.  We appreciate you more than you know!  I can't wait to have you all over for dinner, soon!

And now for the reveal!  Blindfolds off!

Before and After:

Microwave area



refrigerator area






Microwave area



refrigerator area



refrigerator area and sink area




  

Raisin and Walnut Sandwiches - A Re-post

Last year I wrote this post in honor of my grandmother's passing.  30 years, it's been and I still feel her presence in different ways.  Her influence has helped to mold me into the person I have become.  Of course credit is due to my parents and husband, too, as well as my own stubborn ways.  I didn't want the day to go by without remembering her.  Thanks Grandma, we sure had fun cooking, crawdad fishing, bus rides to see grandpa and our trip back to Minneapolis on the train.

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Yesterday was the 29th anniversary of my grandma's passing. I remember it like it was actually yesterday. We had just moved to Colorado when my dad called me with the news. I flew back to my hometown for the funeral. It seemed so somber for such a lively memorable person. These days we would have definitely celebrated her life with music, See's chocolate candy, and many anecdotes about her funny ways.

I was told she was quite the cook when she married my grandfather but her skills were wasted on him. He would gobble down anything served, but only after mixing the contents up on his plate and pouring on the salt and pepper. A real gourmet! Her skills, however were not wasted on me. I stood at her side always watching as she whipped up meals, mostly desserts! For lunch I would like to think she made tea sandwiches from an old French family recipe. How was I supposed to know that raisin and walnut sandwiches weren't French fare? Or maybe they were. I just remember her grinding all the raisins and walnuts by hand. And it was so much tastier than peanut butter and jelly.

Out of curiosity I googled "the sandwich" to see if there was a history to it and up popped a recipe with those ingredients but several more. 30 total for a sandwich. While I'm sure it is good, most people I know won't go to that much trouble for a sandwich!

If you're interested in a type of tea sandwich, this is great! Take 1 cup raisins, 1/2 cup walnuts and grind them with a mini food processor. Spoon in 2 tsp of mayonnaise. (derived from the French language). Then just spread on your favorite bread or toast. Voila!

That is what I made for lunch in honor of her. I think she made me do it; she speaks to me that way. (More about her stories in my book.) Thanks for all the great memories.....I miss you!